Skip to Content
Menu

Banana-Ginger-Macadamia Cake

Betty Crocker Kitchens
Updated Dec 1, 2010
  • Pin
Flip for this two-tier banana-nut cake spiced with ginger and nutmeg and covered in a rich cream cheese frosting. Macadamia nuts make it extra special.

Banana-Ginger-Macadamia Cake

  • Prep Time 25 min
  • Total 2 hr 0 min
  • Servings 12
  • Ingredients 17
  • Pin

Ingredients

Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 1/4 cups mashed ripe bananas (2 to 3 medium)
  • 3/4 cup buttermilk
  • 1/2 cup finely chopped macadamia nuts (not toasted)

Frosting

  • 4 oz (half 8-oz package) cream cheese, softened
  • 1/2 cup butter, softened (do not use margarine)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla

Garnish

  • 1/4 cup coarsely chopped toasted macadamia nuts
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom only of 2 (9-inch) round cake pans with shortening or cooking spray. Line bottom with cooking parchment paper; grease and flour paper and sides of pans. In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg and salt.
  • Step 
    2
    In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture will look curdled.) Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
  • Step 
    3
    Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Step 
    4
    In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
  • Step 
    5
    On serving plate, place 1 cake layer, rounded side down. Spread with half of frosting. Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge). Spread frosting on top of cake, leaving side unfrosted. Sprinkle 1/4 cup nuts around top edge of cake.

Nutrition

600 Calories
25g Total Fat
5g Protein
89g Total Carbohydrate
68g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
13g
66%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
380mg
16%
Potassium
190mg
5%
Total Carbohydrate
89g
30%
Dietary Fiber
2g
8%
Sugars
68g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section